TECHNOLOGY AND QUALITY OF FOOD PRODUCTS WITH POWDERS OF HYDROBIONTS

D. Fedorova,L. Diachuk,K. Palamarek

doi:10.15673/fst.v13i2.1403

Abstract

The article is focused on researching and developing a technology of new pasty food products based on vegetable and fish raw materials made from powders of hydrobionts. The article presents the results of an experimental study into the effects of both domestic and imported hydrobiont powders on the organoleptic properties and chemical composition of new food products ‒ vegetable paste and fish and vegetable paste. It was experimentally established that the use of hydrobiont powders in the production of pasty food products allows increasing the content of essential nutrients and contributes to the solution of fundamental problems of disorders caused by the deficiency of calcium and iodine, omega-3 PUFA and nutritional fibers in human nutrition. The analysis of experimental data shows that the consumption vegetable paste and fish and vegetable paste products with hydrobiont powders, according to to the recommended nutrition standards for the population of Ukraine, provides from 25 to 123% of daily intake of iodine, from 20 to 30% of calcium and from 6 to 30% of daily intake of essential nutrients ‒ synergists of assimilation of iodine and calcium, which improves their bioavailability and makes it possible to classify such products as prophylactic. The use of semi-finished fish and plant powder products made from domestic fish Gobiidae and hydrobiont powders by Rieber Food Ingredients, a Norwegian company, enables the production of vegetable paste and fish and vegetable paste food products with high organoleptic quality parameters. These new technologies of food products can be recommended for introduction in catering establishments and industrial food production.

Highlights

Formulation of the problemAt the present stage of development of food production technologies, special attention must be paid to the production of foods rich in nutrients deficient in Ukrainian diets, in particular mineral elements, vitamins, polyunsaturated fatty acids, edible fibers, etc
The topical issue is the enrichment of food products with deficient iodine and calcium compounds, omega-3 polyunsaturated fatty acids (PUFAs), antioxidant substances by developing and introducing new culinary products containing hydrobionts
The use of fish and plant semi-finished products from Gobiidae powder in the production of combined snack foods will increase the content of essential amino acids, omega-3 PUFAs, mineral elements, in particular calcium, phosphorus and magnesium, protein-bound iodine, B vitamins and other biologically valuable substances, and it will provide it with certain functional properties for health-improving effect on the human body

Summary

Introduction

At the present stage of development of food production technologies, special attention must be paid to the production of foods rich in nutrients deficient in Ukrainian diets, in particular mineral elements, vitamins, polyunsaturated fatty acids, edible fibers, etc. The use of fish and plant semi-finished products from Gobiidae powder in the production of combined snack foods will increase the content of essential amino acids, omega-3 PUFAs, mineral elements, in particular calcium, phosphorus and magnesium, protein-bound iodine, B vitamins and other biologically valuable substances, and it will provide it with certain functional properties for health-improving effect on the human body. The aim of the paper is to develop technology and research into the quality of semi-finished powdery products based on vegetable and fish and plant raw materials using hydrobionts from domestic bass fish Gobiidae and those produced by Norwegian “Rieber Food Ingredients” from laminaria powder, which provides high consumer properties of finished products; it will provide the ability to resolve the problem of deficiency of calcium and iodine, omega-3 PUFA and nutritional fibers in the diet. The conducted research established that the highest strength properties are registered in case of the hydromodule laminaria powder: inactivated yeast 1:4 and the duration of swelling 3·102s and hydrobiont powder: water 1:5 and the duration of swelling 6·102s [42]

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Findings

Conclusion